Soft No Roll Sugar Cookies (gluten free dairy free)

Ingredients:

1/2 cup vegan butter

1/2 cup shortening

1 cup granulated sugar

1 egg

1 egg yolk

2 1/4 cup gluten free flour (I like to use bobs red mill 1 to 1)

1/2 tsp baking soda

1/2 tsp salt

1 Tbsp vanilla

1 tsp cream of tartar

Frosting:

1 cup butter

1 Tbsp vanilla

1 Tbsp non dairy milk (I use silk almond cashew blend)

2 cups powdered sugar

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Directions:

preheat at oven to 375*

First in the base of a stand mixer whip the butter, shortening and sugar together With the paddle attachment. Scrape sides occasionally. The butter, shortening and sugar should be whipped until very light and fluffy. Next beat in eggs and egg yolks one at a time until well incorporated scraping down the sides of the bowl after adding in each egg. Beat in vanilla.

In a large mixing bowl whisk together flour, baking soda, salt, and cream of tartar. Next add your dry ingredients into your wet ingredients mix until just incorporated.

Line a baking sheet with parchment paper. Roll dough into balls about the size of a golf ball place on baking sheet about two to three inches apart. Flatten slightly and bake for aboit thirteen minutes. Take out of the oven to cool on a wire rack.

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Frosting:

In a stand mixer beat butter until soft. Next beat in vanilla and non dairy milk. Once the vanilla and milk are mixed in mix in the powdered sugar one cup at a time. Now that the powdered sugar is incorporated you‘re Ready to frost.

Once cookies are cooled frost. Eat and enjoy.

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About the recipe

This is just one of those amazing cookies that taste so good you’d never know were gluten free and dairy free. I find that I enjoy figuring out how to make incredible desserts that are enjoyable and are something people with food sensitivities can have. I want to bring that something special to dinner with friends or a potluck and have even if it’s one person feel included. That’s what I enjoy about this recipe.